MAKES 1 LARGE OMELET, SERVING 2
5 large eggs
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons unsalted butter
4 ounces ham steak, diced
2 ounces cheddar cheese, grated
Combine the eggs, salt, and pepper in a medium bowl
and whisk until homogeneous and frothy, about 1
minute. Allow to rest at room temperature for at least 15
minutes. The eggs should darken in color significantly.
- Meanwhile, melt 1 tablespoon of the butter in a 10-inch
nonstick skillet over medium heat and cook until lightly
browned. Add the ham and cook, stirring frequently,
until it has begun to brown on the edges, about 3
minutes. Transfer the ham to a small bowl, add the
cheese, and toss to combine. Wipe out the skillet with a
paper towel and return it to medium heat. - Add the remaining tablespoon of butter to the pan and
cook until lightly browned. Rewhisk the eggs until
foamy, then add to the skillet and cook, using a silicone
spatula to push the edges in toward the center as they set
and tilting the pan to spread the uncooked egg